Extract having the flavor and aroma of malt and process of producing the same.



UNITED STATES PATENT OFFICE.

MAX WALLEBSTEIN AND LEO WALLEBSTEIN, OF NEW YORK, N. Y.

EXTRACT HAVING THE FLAVOR AND AROMA or MALT AND raocnss or rnonucmq THE SAME.

1 ,214, 730 Specification of Letters Patent.

No Drawing. Application filed June 21, 1916.

To all whom it may concern:

Be it known that we, MAX WALLERSTEIN and Leo WALLEBSTEIN, citizens of the United States, residing in the city, county, and 5 State of New York, have invented certain new and useful Improvements in Extracts Having the Flavor and Aroma of Malt and Processes of Producing the Same, fully described and represented in the following specification.

This invention relatesto a novel composition or synthetic extract having a flavor and aroma similar to that of malt, and a method or process of making the same. The invention consists in the novel extract and in the novel procedure hereinafter set forth in the specification and then specifically pointed out.

In carrying the invention into effect, certain sugars, such as invert sugar, maltose, dextrose, and levulose, which have the capacity during the reaction hereinafter referred to, of developing a flavor and aroma similar to that of malt, are allowed to react with amino bodies, i. e., bodies containing amino .acids either free or in compounds. The amino bodies which it is preferred to use are those which have the characteristics of the amino bodiesdeveloped by the hydrolyze,- 80 tion or digestion of proteins. According to a method of producing these amino bodies which has been successfully em loyed, the roteins of yeast are hydrol ze by allowmg' the yeast to under 0 se -digestion or 35 autolysis while suspen ed in water for a proper period of time and at a proper tem-. perature. While both the time andtemperature ma be varied, a tem erature of, say, 50 0., during a period of gom twenty-four I to seventy-two hours, will give satisfactory results. Particularly satisfactory results are allowing the.auto-digestion to proceed at a temperature of about C. for about-fortyeight hours, after which time the yeasty liqui will be found tocontain a arge percentage of the amino bodies referred to. The proportions of yeast and water employe in the auto-digestion may be varied, 80 but excellent results are obtained by employing approximately one part of compressed yeast to two parts of water.

It will usually be found advantageous to filterthe autolyzed yeastyli uid, a though this is not necessary. When tration is emobtained, especially with respect to yield, by

Patented Feb. 6. 1917.

Serial No. 104,918.

ployed, the yeasty liquid should be raised to about the boiling point, as the process of .filtration is assisted thereby.

Water interferes with the reaction hereinafter referred to, and, therefore, the aminobody-containing liquid should have the major part of the Water removed therefrom. This is done by evaporation, and the evapo-' ration should be continued until the mass-is well concentrated, i. 6-, in a syrupy or pasty condition. If desired, evaporation maybe continued until the resulting d The thick pasty mass, which the" ha strong meaty flavor and taste, is a sugar which has the capacityof es With the amino bodies of the mass-Qt, P the mass of its meaty flavor and prod stead a flavor and aroma similar to hat of j.- malt. Invert sugar, maltose, dextroseiaand levulose, may be mentioned as suitable for-'75 the purpose. From a practical point of view, com S ru which can be chea 1' and readily obtain commercially, is weli adapt ed for the purpose. p

The concentrate containing" the bodies and the sugar is thoroughly mixed When corn syrup is used, from .five'tote'n per cent. of the concentrate mixed witlitli syrup gives excellent results, althoughl,.- th proportions may vary. The mixture is allowed to react at atemperature'fav to such reaction. Excellent results a}! tained by subjecting the mixture. to

perature of about (3., although may be obtained. at temperatures w ich from 90 C. The mixture is maintained; this temperature until the reaction is, comi Y pleted, say, from one to four hours, and during the reaction it is desirable tOStII the mixture to insure thorough mixin The re- 96 action may be regarded as comp eted when the resulting composition or extracthas a flavor and aroma similar to that of malt and the stron meaty flavor and aroma of the amino b0 ies have disappeared. While the 100 flavor and aroma of this extract are, as has. been said, similar to theflavor and aroma of malt, the so-called worty taste which is characteristic of malt extract solutions, is not present in this extract or in solutions thereof. This composition of extract is agreeable in taste, h1 hly nutritious, has excellent keeping qua ities, and ,may be utilized. in 7 various ways. An especially valuable use of 110,

the extract is in making beverages which have the flavor and aroma of malt.

In an application filed of even date herewith there is described a method of employing this extract in making a beverage having the taste and aroma of such beverages as are made from malt.

at is claimed is z- 1. A composition or synthetic extract having an aroma and flavor'similar to that of malt and containing the reaction products of amino bodies and sugar.

2. A composition or synthetic extract having an aroma and flavor similar to that of malt and containing the reaction products of amino bodies having the characteristics produced by the hydrolyzation of proteins, and sugar.

The process of producing an extract consisting in allowing amino bodies to react with a sugar which has the characteristic during the reaction of developing an aroma and flavor similar to that of malt, the reaction being carried on until this characteristic flavor and aroma are developed.

4. The process of producing an extract consisting in mixing amino bodies having the characteristics of amino bodies produced by the hydrolyzation of proteins with a sugar or sugars having the characteristic of reacting with such amino bodies to produce a flavor and aroma similar to that of malt, the mixture being in concentrated condition, and allowing the mixture to react until the flavor and aroma of malt are produced.

5. The process of producing an extract consisting in mixing amino bodies having the characteristics of amino bodies produced by the hydrolyzation of proteins with a sugar or sugars having the characteristic of reacting with such amino bodies to produce a flavor and aroma similar to. that of malt, the mixture being in concentrated condition, and allowing the mixture to react until the flavor and aroma of malt are produced, the mixture being maintained at a temperature of about 90 C. during the reaction period.

6. The process of producing an extract consisting in producing amino bodies by the hydrolyzation of proteins, concentrating the hydrolyzation product, mixing with said concentrated product a sugar or sugars having the characteristic of reacting therewith to produce a flavor and aroma similar to that of malt, allowing the mixture to react until said flavor and aroma are produced, the mixture being maintained at a temperature of about 90 C. during the reaction period.

7. The process of producing an extract consisting in mixing amino bodies obtained by concentrating autolyzed yeast, with a sugar having a capacity of reacting with said bodies to produce a flavor and aroma similar to that of malt, and allowing the reaction to proceed until said flavor and aroma are developed.

8. The process of producing an extract consisting in mixing amino bodies obtained by concentrating autolyzed yeast, with a sugar having a capacity of reacting with said bodies to produce a flavor and aroma similar to that of malt, and allowing the reaction to proceed until said flavor and aroma are developed, the mixture being maintained at a temperature of about 90 C. during the reaction period.

9. The process of producing an extract which consists in mixing amino bodies obtained by concentrating autolyzed yeast, with corn syrup, and allowing the mixture that of malt is produced.

10. The process of producing an extract which consists in mixing amino bodies obtained by autolyzing yeast and concentrating the autolyzed product, with corn syrup, the mixture being allowed to react at a temperature of about 90 C. until the characteristic flavor and aroma of malt are produced.

In testimony whereof, we have hereunto set our hands in the presence of two subscribing witnesses.

,- MAX WALLERSTEIN.

LEO WALLERSTEIN.

Witnesses:

A. WHITE, J, F. DONOVAN.

- to react until a flavor and aroma similar to 

